Hi! My name is Marcello Valerio, welcome to the tastyfood desserts and pastry blog. This is a blog I created to keep a log over my experiments in the kitchen (and I hope the recipes will work for you as well)!

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Friday, 28 September 2012

No egg white in the chocolate mousse...is that a good thing? I am not so sure - but it saves some work. This is the first mousse I have made with gelatin, and I must say it makes the mousse stable - with a creamy mouth feel to it. Originally the recipe calls for a "pate a bombe", but that is just not possible using ONE egg yolk! This mousse miiiight be good in a mousse cake, but i´m not sure. Next up I hope to try a mousse with italian meringue.

Stage 1

40g 85% chocolate
55g Milk Chocolate
90g Cream 1

Make a ganache from the above.

Stage 2
Egg Yolk
10g Milk
20g Sugar

Whip the above in a waterbath until thick. Slowly add chocolate mix (at about 27-30degrees) to the egg yolk.Stage 3

1,5g-2g or 1/2 tsp. gelatin
2 tsp water

Soak gelatin in water for 5 min. then warm in micro until melted- add to rest of mix.

Me

Bio

I'm 29 years old and currently reside in Norway - where i study music - BUT - whenever I get the opportunity I bake cakes, desserts and candy. This site is a log over recipes so I can access them wherever I am, but maybe they will be of use to someone else out there on the WWW.